The weekly shopping adventure

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duck, food lists, groceries, postaday2012, shopping

The weekly food shopping adventure at the Westfield Stop-n-Shop where you had better double check your grocery list and make sure that you actually have it on your person when you get to Stop-n-Shop twenty minutes later down the mountain. The family food list was fairly straight forward; the usual need for vegetables, bananas, garlic, cereal, navel oranges, cheese & spinach ravioli and tortellini. The baby girl gave me her own list, primarily all ingredients for homemade whoopie pies. There are quite a bit of ingredients in a whoopie pie. I forget where the whoopie pie originate from, it could be somewhere in the Pennsylvania/Ohio area, I’m not sure. I had never had one until the day that my daughter decided to make them herself. She made them with a red velvet recipe and it was delicious, essentially it’s a cake sandwich with a cream cheese filling. The red velvet component is chocolate cake with red food coloring and the cakes are two round discs with the diameter of 3 inches. Tomorrow, we are going to be in for a treat, each time my daughter bakes she gets better and better and I’m sure that her whoopie pies are going to be a big hit.

On the serious food part of the equation, my hubby picked up a few breasts of duck. You can never go wrong with duck; if you can cook a steak then you can cook a breast of duck and that goes for the doneness as well. If you like your steak rare, you will love your duck rare, same goes for medium. Whether you like your steak with a sauce such as bordelaise, the red wine sauce or béarnaise sauce, you’ll like your duck prepared the same way. At the produce section, I had a desire for broccoli rabe which I love with garlic, red pepper flake and Parmesan cheese.

There is something comforting about refilling the pantry and freezer, no matter how your week progresses you feel more secure knowing that your family and yourself are well provided for in terms of food.

How do you like them eggs?

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baked eggs, creamed spinach, frittata, postaday2012

What’s your favorite way to cook eggs?

May 5, 2012

The Best Way to Prepare Eggs

Baked Eggs in Tomato-Parmesan Sauce

I like to serve eggs baked over a bed of creamed spinach with a sprinkling of Parmesan cheese. I also love to make frittata’s, they are so versatile you can raid your refrigerator and throw whatever in your frittata and voila, dinner is served

The Avengers: A Review

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Avengers, bruschetta, postaday2012

Last night our family did the habitual Friday sortie, dinner and a movie. The Avengers, we loved it! Marvel comics fans out there, I don’t think that you will be disappointed. The actors were on top of their game, the action heroes were brave, funny appropriately emotionally damaged, showing just enough angst to make you want to take care of them after they were done saving the world. The villain was well-played. The family was very happy with the movie. Dinner was the habitual Olive Garden, no complaints from anyone. I had a nice minestrone soup, salad and bruschetta. I really enjoy bruschetta; diced tomatoes, basil, salt, pepper, olive oil and vinegar served over good crusty bread. Nothing more simple and elegant because of its simplicity. I’m not quite sure what bruschetta means in Italian, I know that it can be prepared with different ingredients, my father used to dice mozzarella cheese with nice ripe plum tomatoes and tons of basil. He would drizzle the olive oil and red wine vinegar over the salad and let it sit for a bit before serving. All the juices and flavors would develop and when we spooned it on the bread, it was an explosion of great flavor and a contrast of textures and tastes. My father would rub the bread with a garlic clove which gave the dish another dimension. Garlic is one of my favorite flavors on the planet. It is also incredibly good for you, my grandfather in France swore by garlic, so much so that he would eat a garlic clove every day, raw. He lived to 94.

I said that I didn’t know what bruschetta meant because my father also served the mozzarella, tomato, basil with the addition of roasted red peppers as a stand alone salad with the ever-present French bread on the side and he called it bruschetta as well. The ingredients were sliced as opposed to diced. Anyway, however you slice it or dice it, it makes for really good food. This is the season for all these light flavorful salads, I’m getting very hungry as I write this. I strongly recommend perhaps a bruschetta during the weekend, the taste buds will be very happy.